|Not pretty, but it sure tastes good.|
Barb's Creamed Spinach with Feta (inspired by Ayse)
1 teaspoon butter
1 tablespoon olive oil
1/2 large onion, finely chopped
HERE'S WHERE I WOULD ADD THE BACON/SUCUK
3 cloves garlic, minced
1/2 teaspoon oregano 1/4 cup flour
2 cups warm milk (I used skim....bec. that's what I have)
1 20-ounce bag frozen chopped spinach, thawed and squeezed dry
juice of 1/2 lemon
4 ounces feta cheese
1. Heat butter and oil in large, non-stick skillet over medium-high heat. Add onion and cook until softened. (If using sucuk/bacon/linguica, add it here and cook it with onion.) Stir in garlic, cayenne and oregano and cook another minute. Sprinkle flour over all and stir to coat vegetables.
2. Reduce heat to medium. Slowly add warm milk, about 1/4 cup at a time, stirring each time until no lumps are left. Cook about 5 minutes over medium heat. (Now you have bechamel sauce).
3. Stir spinach and lemon juice into bechamel. Continue cooking and stirring until heated through.
4. Crumble feta cheese and stir into hot spinach mixture. Serve immediately.
This serves about 8 (reasonably generous portions).